Carrot Cake
Reba Akin, ND
This cake is dairy free and without the frosting it is made without refined sugar. The cake can also be made gluten free.
Cake
2 cups whole wheat flour
gluten free option: 2 cups Bobs Red Mills Gluten Free flour blend + 1tsp xanthum gum
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. Salt
1 cup canola oil
? cup molasses
? cup maple syrup
4 eggs
1 Tbl. vanilla
3 cups grated carrots
Icing
1 pound confectioner sugar
? cup coconut butter
1 tsp. Vanilla
8 ounces tofutti cream cheese
? tsp. lemon juice
For cake:
Preheat oven to 350. Grease and flour a 13×9 inch baking pan or 2 9-inch cake pans.
Mix together the dry ingredients and set aside. Beat eggs then add molasses, maple syrup, oil, and vanilla and mix till well blended. Add dry ingredients mix till just blended. Fold in carrots.
Pour into prepared pans and bake for 25-40 minutes.
Icing:
Mix all ingredients together and spread on cooled cake.
